Wholesome, Everyday Bread
This spelt seeded loaf is the kind of bread you can make weekly. It’s high in fibre, easy to mix by hand, and bakes with a beautiful crust.
Why You’ll Love It
The dough is simple and forgiving. The seeds bring crunch, protein and good fats. It’s perfect for toast, sandwiches, or dipped in soup.
Spelt Seeded Loaf
Description
A soft, wholegrain loaf made with spelt flour and a mix of seeds. This recipe is high in fibre and full of nutty flavour.
Ingredients
For the dough:
For topping:
Instructions
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Mix the Dough: In a large bowl, combine flour, salt, and yeast. Stir in warm water and olive oil until no dry spots remain. Mix in the seeds.
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Knead: Knead the dough on a lightly floured surface for 8 minutes. It will be slightly sticky.
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First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 60 minutes.
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Shape: Knock back the dough. Shape into a loaf and place in a lined or greased tin.
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Second Rise: Cover and rise again for 30 minutes until slightly puffy.
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Top: Brush lightly with olive oil and sprinkle over more seeds.
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Bake: Bake at 200°C (180°C fan) for 35–40 minutes until golden and hollow underneath.
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Cool: Let the loaf cool fully before slicing.
Nutrition Facts
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 0.7g4%
- Sodium 320mg14%
- Potassium 180mg6%
- Total Carbohydrate 30g10%
- Dietary Fiber 5g20%
- Sugars 0.5g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can use white spelt flour for a lighter loaf.
Add 1 tbsp of honey for a touch of sweetness.
Use any seed mix you like—chia, flax, or nigella all work well.
spelt bread, seeded loaf, healthy bread, easy homemade bread, high fibre
